This is a scented fluffy cheese bread. Adding Parmesan cheese powder to the dough and sprinkling the right amount of chopped green onion at the top, the blended flavor is simply addictive.
The medium material is kneaded into a dough, and fermented at room temperature to 3, 4 times or refrigerated for more than 16 hours. The fermented medium-sized torn pieces are rubbed together with all the materials of the main dough to the extent that the glove film can be removed. The dough was placed at room temperature for 30 minutes with the plastic wrap.
After the dough is relaxed, it is evenly divided into 8 small pieces. After rolling, it will continue to relax for 15 minutes.
The loose dough is each wrapped in an appropriate amount of fluffy pine to form the shape you like.
After the dough is completely simmered, the mold is placed in a humid environment at a temperature of about 38 degrees for secondary fermentation. Now in June, the room temperature for two hours is basically one hour, depending on the degree of dough.
Brush a layer of egg liquid on the surface of the fermented dough, sprinkle with chopped green onion and cheese powder, and finally squeeze in tomato sauce or mayonnaise and put in a preheated oven, about 180 to 20 minutes (time to see bread) Depending on the state).
Cheese mixed with onion is especially charming